Velvet Butternut Tagliatelle
Make your sweetheart swoon this Valentine’s Day with this smooth and creamy dish that offers a great boost of potassium and Vitamins A and C!
• 250 g tagliatelle (or fettuccine will do)
• 2 tsp olive oil
• 3 cups peeled, cubed butternut squash (about 1 ½ lb)
• ½ tsp salt
• Pepper to taste
• 150 g garlic and fine herb cheese (like Boursin)
Cook pasta to al dente in unsalted boiling water. Keep ½ cup cooking water for sauce. Add oil to heated pan over med-high heat, then add squash, salt and season with pepper. Cook until squash is tender and starts to brown (~10 min). Add ¾ cup water and cook until it is absorbed, and squash is fully cooked (~5min). Reduce to med-low heat, add reserved pasta water and stir in cheese. Simmer until smooth and slightly thickened. Drain pasta and toss with sauce. Season with pepper.